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Pickling method of flavored chenopodium album

A kind of gray vegetable and flavor technology, which is applied in the pickling field of flavor gray vegetable, can solve the problems of short ripening period, difficult preservation, resource waste and other problems of gray vegetable, and achieve the goal of simple pickling method, convenient operation and prevention of anemia Effect

Inactive Publication Date: 2018-01-05
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects of waste of resources caused by the short maturation period of gray vegetables and difficult preservation, the present invention provides a pickling method of flavor gray vegetables which is simple, convenient to operate and easy to master. The flavored gray vegetables pickled by this method Gray cabbage, delicious, flavorful, crisp green and fresh, is a green, safe, nutritious and healthy appetizer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A method for pickling flavored gray vegetables, characterized in that: the flavored gray vegetables use gray vegetables as the main raw material, after raw material pretreatment, color protection, dehydration, pickling, desalination, batching It is made by steps such as pickling, sterilization and canning, and the described pickling method adopts the following steps:

[0015] ① Raw material pretreatment: Select non-polluting, pest-free ash vegetable plants, remove old leaves, yellow leaves, old stalks, petioles and root hairs, wash with clean water and cut into 2cm ash vegetable segments, and filter to dry the surface. moisture;

[0016] ②Color protection: Put the drained gray vegetables into 0.1% sodium bisulfite solution, soak for 40 minutes, and rinse to remove residual sulfur after soaking;

[0017] ③Dehydration: put the gray vegetable segment after color protection into the drying equipment, and dehydrate the gray vegetable segment at 50°C until the ...

Embodiment 2

[0022] Embodiment 2: A method for pickling flavored gray vegetables, characterized in that: the flavored gray vegetables use gray vegetables as the main raw material, and the raw materials are pretreated, color-protected, dehydrated, pickled, desalted, and prepared It is made by steps such as pickling, sterilization and canning, and the described pickling method adopts the following steps:

[0023] ① Raw material pretreatment: select non-polluting and pest-free huihuicai plants, bracken and shepherd's purse, remove old leaves, yellow leaves, old stems, petioles and root hairs, wash with clean water and cut into 3cm huihuicai sections , bracken section, shepherd's purse section, drain the moisture attached to the surface, get 10kg of ash dish section, 3kg of bracken section, and 2kg of shepherd's purse section and mix uniformly to make a mixed raw material;

[0024] ②Color protection: Put the mixed raw materials that have been filtered and dried into 0.15% sodium bisulfite solu...

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PUM

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Abstract

The present invention discloses a pickling method of flavored chenopodium album. The pickling method of the flavored chenopodium album is characterized in that the flavored chenopodium album is prepared from chenopodium album as a main raw material, and raw material pretreatment, color protection, dehydration, pickling, desalination, accessory material pickling, sterilization and canning, and other steps are conduct the prepare the flavored chenopodium album. The flavored chenopodium album is prepared from the chenopodium album in a wide source as the processing raw material, processing costsare reduced, the raw materials are dehydrated and desalinated, the pickling method improves a mouthfeel of the flavored chenopodium album, and the finished product is sour, fragrant and mellow, fresh,spicy, fragrant and crisp, delicious and refreshing, and also has health-care effects of preventing gastrointestinal parasites, eliminating bad breath and preventing anemia.

Description

technical field [0001] The invention relates to a vegetable pickling technology, in particular to a method for pickling flavored ash vegetables. Background technique [0002] Hui Hui Cai, also known as quinoa, alias wild gray vegetables, gray Polygonum head grass, etc., is an annual herb of Chenopodiaceae. It is mainly born in fields, fields, roadsides, in front of and behind houses, etc. The seedlings and tender stems and leaves of ashweed are edible, delicious, tender and nutritious. Eating gray vegetables can prevent anemia, promote the growth and development of children, and also have certain health care functions for middle-aged and elderly people with calcium deficiency. In addition, the whole plant also contains specific substances such as volatile oil and anabasine, which can prevent parasites in the digestive tract and eliminate bad breath. Cauliflower is rich in nutrition, but there is no relevant report on the development of flavored Cauliflower. Contents of ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
Inventor 程龙凤郑强
Owner 程龙凤